Final answer:
Staphylococcal food intoxication is prevented by practicing good food safety, including thorough cooking, proper handwashing, and avoiding cross-contamination, to control the growth of Staphylococcus aureus and prevent it from producing toxins.
Step-by-step explanation:
Staphylococcal food intoxication, a common cause of food-borne illness, can be prevented by good food safety practices. These practices include thorough cooking of meat and dairy products to the recommended temperatures to prevent the growth and toxin production of Staphylococcus aureus, proper handwashing, and avoiding cross-contamination by using clean food preparation surfaces. Since the bacteria can produce heat-stable enterotoxins, even thorough heating may not eliminate the risk if the food has been improperly stored prior to cooking. It is especially important to keep foods at temperatures above 60 °C (140 °F) to prevent the growth of S. aureus. Using these methods can help reduce the likelihood of experiencing symptoms such as nausea, diarrhea, and vomiting that are associated with staphylococcal food poisoning.